This study was conducted in the Laboratory of Fungus Department Biology / College Science University Qadisiyah to isolate and diagnose some insulation from fungi isolated imported dried fruits (raisins) province, Iraq. The isolations were diagnosed both morphologically microscopically using classification keys confirm appearance microscopic diagnosis polymerase chain reaction(PCR), And determin...

BACKGROUND Traditional submerged fermentation mainly accumulates intracellular orange pigments with absorption maxima at 470 nm, whereas extractive fermentation of Monascus spp. with Triton X-100 can promote the export of intracellular pigments to extracellular broth, mainly obtaining extracellular yellow pigments with absorption maxima at approximately 410 nm. In this study, a strain of Monasc...

Six azaphilonoid derivatives, including two new blue fluorescent monapurfluores A (1) and B (2), two known pyridine-containing molecules, monascopyridines C (3) and D (4), and two known monasfluores A (5) and B (6), were isolated and characterized from red mold rice fermented by Monascus purpureus NTU 568. Structural elucidation of new isolates was based on nuclear magnetic resonance (1H- NMR, ...

∗ Corresponding author Albino strain KB20M1 of Monascus purpureus was genetically transformed to hygromycin B resistance with cosmid pMOcosX, using biolistic bombardment. Conidia and mycelial fragments were used as the recipient material and rupture disk strengths of 6.2 and 9.3 MPa each yielded a transformed isolate from five bombardments. Southern analysis suggested a single copy of the cosmi...

A chemical study on the n-BuOH-soluble fraction of the 95% EtOH extract of red yeast rice fermented with the fungus Monascus pilosus BCRC 38093 (Eurotiaceae) has resulted in the isolation of one new natural pyrrole derivative, designated as monascuspyrrole (1) together with nine known compounds, 3β-hydroxystigmast-5-en-7-one (2), β-sitostenone (3), monascin (4), ankaflavin (5), N-trans-feruloyl...

Various biotechnological approaches have been employed to convert food waste into value-added bioproducts through fermentation processes. Whey, a major generated by dairy industries, is considered an important environmental pollutant due its massive production and high organic content. The purpose of this study investigate the effect different parameters in simultaneous hydrolysis (SHF) whey fo...

Tempe is a fermented food product that can be consumed as an energy source. The use of soybeans basic ingredient and the addition Angkak improve quality tempeh such increasing its water content antioxidants. purpose this study was to determine effect giving at certain concentration on tempeh. used single pattern Completely Randomized Design (CRD) where 1 factor administration with each treatmen...